Required: Four tablespoonfuls of chopped chicken or game, or any kind of cold meat. Half a teaspoonful of chopped onion. Two tablespoonfuls of brown sauce. Very thin slices of bacon. Frying fat.

Put the chopped meat, onion, and sauce in a small saucepan, and stir them over the fire until they are well mixed. Season the mixture carefully, adding a little grated lemon-rind if veal or chicken is being used. Cut some thin slices of bacon about two and a half inches square. On each slice of bacon put a teaspoonful of the meat mixture. Wrap it up in the shape of a cork, closing the ends securely. Have ready the frying batter and the pan of frying fat. Dip each little roll in the batter, then put it in the frying fat

89I Kitchen And Cookery so hot that a bluish smoke is rising from it, and fry a pretty golden brown. Drain them on paper. Arrange on a lace paper, and garnish with fried parsley.